Open AccessPhenol content and antioxidant activity in seaweed fermented with lactic acid bacteria
Author(s) -
Sumardianto,
Putut Har Riyadi,
Apri Dwi Anggo,
Romadhon Romadhon,
Laras Rianingsih
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(s3).006
Subject(s) - fermentation , food science , lactobacillus acidophilus , starter , antioxidant , lactic acid , lactobacillus plantarum , chemistry , sugar , reducing sugar , dpph , lactobacillus , bacteria , biology , probiotic , biochemistry , genetics
Antioxidants and antimicrobials are rich in seaweed. Seaweed has been used as food for along time and the potency to be used as a functional food. One of the most versatile foodsis fermented beverages. Fermentation can increase the amount of antioxidants. This studyaims to determine seaweed (Gelidium sp. and Eucheuma cottonii) extract fermentationwith lactic acid bacteria (LAB), namely Lactobacillus plantarum and Lactobacillusacidophilus, as a starter on phenol content and antioxidant activity. The method used wasan experimental laboratory. The seaweed was obtained from Yogyakarta. Seaweed extractwas given a LAB starter and then fermented for 24 hrs. The samples were analyzed beforeand after fermentation in parameter reducing sugar, TPC, LAB viability, pH, phenolcontent, and antioxidant activity IC50 tests. The result showed that both in Gelidium sp.and Eucheuma cottonii, reducing sugar does not change before and after fermentation withthe LAB starter. Fermentation could increase the TPC, LAB viability, phenol content,antioxidant activity IC50, and lower the pH sample. Eucheuma cottonii fermented with L.acidophilus gives the best characteristic of antioxidant.